What I’m Doing With My CSA Shares: Weeks 10 and 11

Week 10

Green Beans: Putting 1/4 of them in cauliflower rice and the rest we’ll steam and toss with butter and garlic.
Potatoes: We turned these beauties into a breakfast skillet.
Tomatillos: We’ll probably turn these into either a salsa or a stew this weekend. We’ll see.
Green Peppers: We put one into tacos and another into the aforementioned breakfast skillet. The other two will probably go into salads.
Heirloom tomatoes: We turned one into a glorious BLT and the second into a caprese salad.
Regular tomatoes: I cut up one for a taco salad. The other two will probably go into regular salads.
Cherry tomatoes: I cut each of these in half and made a quick pasta sauce (which we ate with Banza chickpea pasta) with onions, garlic, and oregano.
Yellow Squash: I’ll probably cut this up and add it to a big salad for a Friday picnic.
Green chiles: I added a few of these to tacos so far. The rest might go in the tomatillo salsa or stew.

Here is the BLT and breakfast skillet:

Onions – We used one for a breakfast skillet with potatoes and another in cauliflower rice.
Hot peppers – There are three different types here: Jalapeno (left), shishito (middle), and some unknown long green chiles (right). We used the 4 shishito in cauliflower rice.
Green tiger tomato – We’ll either use this for another caprese salad, or perhaps roasting with some garlic for a simple side dish.
Green peppers – We used one in a breakfast skillet and another in cauliflower rice. I’ll use the other two for similar things.
Garlic – We’ll probably save this, use up the garlic we have, then use this. It is a hardneck variety, so it will last a while.
Tomatoes – We put one in a corn and tomato salad with Old Bay. We’ll put the others in salad or roast them.
Not pictured: A beautiful heirloom tomato, just like last week. We made it into another caprese salad with our apartment-grown basil.